Adventures in Healthy Eating


Coconut  Ganache “Tart” RAW dessert! So good – hard to believe it’s guilt-free!


Green smoothie made with coconut water


^ Obviously, I love my green smoothies so much, I couldn’t hold off hold enough to take the photo!


Very berry smoothie with almond milk


An absolute favorite in my household – Veggie Soup with carrots, celery, sweet potatoes, other delicious secrets and plenty of spice! Served over Quinoa. mmm mmm


Quinoa Salad – another favorite of mine! Quinoa is IMO best simmer in broth. This one has black beans and, for the household’s love of some meat, chicken. It’s served with steamed veggies on the side.


Alaskans – we love our Salmon! King Salmon baked easily with a little EVOO, sea salt, pepper and cayenne pepper! Bake at 400 degrees for 10 minutes or until it flakes. There is so much flavor in King Salmon – there is no need to add a bunch to it! Served with Lentil & Roasted Brussel Sprout Salad on the side.


This one is one of my new and favorite specialties – Black Bean and Shrimp Tacos. They started as Tostadas – but the household likes tacos better. I use corn tortillas that are made simply with corn, lime & salt (a place in Anchorage has them and they are sold locally! lucky us! They are call Taco Loco). I boil the fresh shrimp in water and a little apply cider & lemon juice until done (just a couple minutes!).  Sauté garlic and green onions in almond (or avocado) oil. Then add the black beans until heated. Cut up the shrimp and add to the pan with salt, pepper and cayenne pepper to desired taste. Add cherry tomatoes cut in half and simmer a couple minutes. Pour into a bowl and toss with lime juice to desire taste. Heat tortillas 15-20 seconds on each side in pan. Add mix to tortillas. Add fresh cilantro on top. You can put salsa on the side or on bottom of tacos. Add avocado as a side. If you want tostadas instead, bake the tortillas at 350 for 3-4 minutes on each side until crispy and add mix to top.

Eating healthy isn’t as hard as it seems, is it?!


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